This Mexican black bean quinoa casserole is a nutritious and flavorful dish that combines protein-rich quinoa, black beans, and vibrant spices. It’s perfect for a hearty meal that is both satisfying and easy to prepare.
The recipe is simple and can be customized with your favorite vegetables or toppings. It’s a great option for meal prep or a family dinner.
Ingredients That Shine
The foundation of this casserole lies in its vibrant ingredients. Quinoa serves as the base, bringing a nutty flavor and a hearty texture. This protein-packed grain is complemented by black beans, which add not only protein but also a creamy consistency.
Fresh corn contributes a sweet crunch, while diced tomatoes introduce a juicy tang. Each component is seasoned with aromatic spices like cumin and chili powder, enhancing the overall flavor profile. The optional cheese topping melts beautifully, creating a delightful layer of richness.
Preparation Made Simple
Preparing this casserole is straightforward and quick. Start by cooking the quinoa in vegetable broth, which infuses it with flavor. While the quinoa cooks, sauté diced onions and garlic until they become fragrant and tender. This step adds depth to the dish.
Once the quinoa is fluffy, combine it with the sautéed aromatics, black beans, corn, and tomatoes in a large mixing bowl. Season the mixture with spices, salt, and pepper to taste. This blend of ingredients not only looks colorful but also promises a burst of flavors in every bite.
Layering for Flavor
Assembling the casserole is where the magic happens. Transfer the mixture into a greased baking dish, ensuring an even spread. If you choose to include cheese, sprinkle it generously on top before baking. This layer will melt and create a golden, bubbly crust that is simply irresistible.
Cover the dish with foil to retain moisture during the initial baking phase, then remove it towards the end to allow the cheese to brown. The result is a comforting casserole that is both visually appealing and delicious.
Baking to Perfection
Preheat your oven to 375°F (190°C) before placing the casserole inside. The baking process takes about 35-40 minutes, during which the flavors meld beautifully. The aroma wafting through your kitchen will surely whet your appetite.
After baking, let the casserole rest for a few minutes before serving. This allows the layers to set, making it easier to cut and serve. Garnish with fresh cilantro for a pop of color and a hint of freshness that balances the richness of the dish.
Serving Suggestions
This Mexican black bean quinoa casserole is versatile and can be served in various ways. Pair it with a side salad for a complete meal or enjoy it on its own as a hearty main dish. It’s perfect for family dinners or meal prep, as it stores well in the refrigerator.
For those who enjoy a bit of heat, consider adding sliced jalapeños or a drizzle of hot sauce before serving. This dish is not only filling but also customizable to suit individual tastes.
Nutritional Benefits
This casserole is not just delicious; it’s also packed with nutrients. Each serving provides a good balance of protein, carbohydrates, and healthy fats, making it a wholesome choice for any meal. The combination of quinoa and black beans ensures a complete protein source, ideal for vegetarians and health-conscious eaters alike.
With approximately 320 calories per serving, it’s a satisfying option that won’t weigh you down. Enjoy this dish knowing you’re nourishing your body with wholesome ingredients while indulging in rich flavors.
Easy Mexican Black Bean Quinoa Casserole
This casserole features layers of quinoa, black beans, corn, and spices, all baked together for a deliciously comforting dish. The recipe takes about 50 minutes from start to finish and serves 6 people.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend, optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Sauté Aromatics: In a skillet over medium heat, sauté the diced onion and minced garlic until softened, about 3-4 minutes.
- Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, sautéed onion and garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix well.
- Assemble Casserole: Transfer the mixture to a greased baking dish. If using, sprinkle shredded cheese on top.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until heated through and cheese is bubbly.
- Serve: Garnish with fresh cilantro if desired and serve warm.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 6 servings
- Calories: 320kcal
- Fat: 10g
- Protein: 12g
- Carbohydrates: 45g